Lee’s Eggs Benedict Recipe
Two poached eggs, English muffin, Canadian bacon, topped with Hollandaise sauce, served with hash browns
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Ingredients
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Eggs Benedict
Hash Browns
Method
Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a double boiler, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt. Slowly drizzle in 1/2 cup of melted butter while whisking continuously until the sauce is thickened. Set aside.
- 2
- 3
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 4
Cook the Canadian Bacon
In a skillet, heat the Canadian bacon over medium heat until warmed through and slightly crispy.
- 5
Assemble the Eggs Benedict
On each toasted muffin half, layer a slice of Canadian bacon, top with a poached egg, and drizzle with Hollandaise sauce.
Hash Browns
- 6
Prepare the Potatoes
Peel and grate the potatoes. Rinse them under cold water, then squeeze out excess moisture using a clean kitchen towel.
- 7
Cook the Hash Browns
In a large skillet, heat the olive oil over medium heat. Add the grated potatoes and diced onion. Season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until golden brown and crispy.
